this post was submitted on 28 Nov 2023
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[QUESTION] Cheese smeels and tastes weird before aging (sh.itjust.works)
submitted 1 year ago* (last edited 1 year ago) by [email protected] to c/cooking
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Hi, i'm looking for a cheesemaking expertise

I started making fresh cheese not a long ago, and all of them turned good

But lately I'm trying to beat the Cheddar, and it's not really working

I failed my first try because of not enough weight + not small enough curd cubes + high humidity during drying (at the end the cheese got mold all over and inside without drying)

My second try went better, although the curd was a bit spongy and hard to press

(15cm cheese) I did 8kg 12h, 18kg 24h, and around 100kg for 12h more

During this time I noticed that the cheese cloth started smelling weird, like alcohol/yeast, kinda buttery and woody

Now I'm done drying, and i'm tasting the cheese, and it's really not pleasant to eat, it's bitter and sourl, tastes just like spoiled milk

Should I continue and age it, or discard, or something?

Thank you

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[–] [email protected] 3 points 1 year ago

Thank you. It's seems like I have many and many many tries ahead before it will start working

Right now I'm making cheese twice a week, one soft and one hard

And today I did Cheddar better than before, but there's still pressing, drying, and aging ahead, let's see